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Add a photoServings: 4
Ingredients
- 1 lb Sauerkraut, liquid removed
- 1/2 c. Brown sugar
- 4 x Pork chops, trimmed
- 2 med Onions, thinly sliced
- 2 med Apples, tart (Granny Smith)
- 4 sm Celery ribs
- 3 c. Pale ale
- 1/2 tsp Fennel seeds
- 1/2 tsp Cinnamon
- 1/2 tsp Cloves
- 1/2 c. Dry sherry
Directions
- Core apples and slice thinly. Slice celery ribs thinly.
- 1. Heat oven to 350 degrees. Spread liquid removed sauerkraut proportionately over bottom of 9- by 13-inch baking pan. Sprinkle with brown sugar; add in pork chops in a single layer.
- 2. Toss together sliced onions, apples and celery in medium bowl. Spread proportionately over pork chops. Add in beer. Combine fennel seeds, cinnamon and cloves in small bowl. Sprinkle over vegetables.
- 3. Cover pan with foil. Bake 1 1/2 hrs. Remove foil; pour sherry over chops. Continue to cook, uncovered, 30 min. Serve with boiled potatoes or possibly spaetzle.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 552g | |
| Recipe makes 4 servings | |
| Calories 497 | |
| Calories from Fat 140 | 28% |
| Total Fat 15.63g | 20% |
| Saturated Fat 5.8g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 1541mg | 64% |
| Potassium 746mg | 21% |
| Total Carbs 61.75g | 16% |
| Dietary Fiber 6.7g | 22% |
| Sugars 41.89g | 28% |
| Protein 10.51g | 17% |
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